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Method

Preheat the oven to 180°C/gas 4. Line a 12-hole muffin tin with paper cases. Beat the butter and sugar together until light and fluffy. Beat in the eggs, a little at a time. Stir in the vanilla, cinnamon, flour and milk with a pinch of salt, then the chocolate and cherries. Spoon into the paper cases and bake for 18-20 minutes, until pale golden and springy. Cool on a wire rack.

For the icing, melt the chocolate, then cool slightly. In a bowl, beat the cream cheese, then beat in the butter, vanilla and sugar. Beat in the chocolate until smooth. Chill for 20 minutes, then spread thickly over the cooled cakes.